Double chocolate cheesecake has a rich chocolate and biscuit base and is topped with chocolate mascarpone cheesecake cream.

This no bake cheesecake recipe is easy to follow, foolproof and can be prepared ahead of time.
If you like cheesecake you may also like to try this cherry cheesecake which is topped with fresh cherry compote and also has a chocolate crumb base, or individual lemon and poppy seed cheesecakes.
If you are looking for other recipes for no bake chocolate desserts you could try this avocado chocolate mousse which can be prepared in around 10 minutes, chocolate salami, chocolate quinoa bites or these foolproof chocolate date and nut bars.
The quantities below are sufficient for around 8 servings.
Ingredients for the chocolate cheesecake base
- 200g plain biscuits such as Rich Tea, Digestives or Marie bisuits
- 45g cocoa powder
- 120g butter
- 1 tablespoon honey
- A small amount of cooking oil for the lining paper and tin
Ingredients for the chocolate cheesecake mixture
- 250 grams mascarpone - at room temperature
- 200 ml double cream
- 20 grams caster sugar
- 150 grams chocolate suitable for melting
- A few additional squares of chocolate to grate for decoration
Prepare the biscuit base
First, crush 200g biscuits into fine crumbs. I do this by placing the biscuits in a large plastic bag and then crushing with a rolling pin.
Next, melt 120g butter and 1 tablespoon honey in a saucepan. Add the crushed biscuits and 45g cocoa powder to the melted butter/honey mixture and mix together.

Line the base of the non stick tin with non stick baking parchment or greaseproof paper. Lightly brush the base and sides with cooking oil.
Spoon the biscuit mixture into the base of the tin, spread to an even thickness and compact using the back of a spoon. Place the cheesecake base in the fridge until you are ready to add the topping.

Prepare the chocolate cheesecake cream
To make the no bake chocolate cheesecake cream, first melt 150g chocolate. The easiest way to do this is to use a microwave on a low setting at no more than 30 second at a time to avoid the chocolate overheating.
Place 250g mascarpone in a large baking bowl. Add 20g caster sugar and cream together using a wooden spoon. Stir in the melted chocolate and mix well.
Lightly whisk 200ml double cream and then fold into the mascarpone/chocolate mixture using a tablespoon.

Assemble the cheesecake
Spread the chocolate cheesecake topping evenly over the base and chill for around an hour.

Carefully remove the cheesecake from the tin and place on a serving plate.
Decorate with a little grated chocolate over the top.

Tips
- Make sure the mascarpone is at room temperature before starting to make the cheesecake cream so that it is easier to mix with the other ingredients.
- Use a loose bottomed tin so that it is easier to remove the finished cheesecake from the tin.
- If you don't have a microwave then the chocolate could be melted in a heatproof bowl over a pan of hot water, but take care not to splash any of the water onto the chocolate as this may affect the texture.
- If you use a microwave to melt the chocolate do this at low power for no more than 30 seconds at a time. Check between each burst in the microwave to avoid the risk of the chocolate overheating or burning.
- Store the cheesecake in the fridge. The cheesecake will keep for a couple of days (unless it is eaten first!)
Other no bake recipes
- Cherry cheesecake with chocolate crust (no bake)2 Hours 50 Minutes
- Lemon mousse (without eggs)1 Hours 20 Minutes
- Lemon and poppy seed cheesecake (no bake)2 Hours 10 Minutes
- Avocado chocolate mousse (no cream and no eggs)10 Minutes


Double chocolate cheesecake (no bake)
Ingredients
For the cheesecake base
- 200 grams plain biscuits
- 45 grams cocoa powder
- 120 grams butter
- 1 tablespoon honey
- 1 teaspoon olive oil
For the cheesecake cream and topping
- 250 grams mascarpone (at room temperature)
- 200 ml double cream
- 20 grams caster sugar
- 150 grams chocolate (suitable for melting)
- 10 grams grated chocolate
Instructions
Prepare the cheesecake base
- Place the biscuits in a plastic bag and crush into fine crumbs using a rolling pin.
- Melt the butter and sugar in a saucepan.
- Add the crushed biscuits and cocoa powder to the melted butter and honey and mix well.
- Line the base of the non stick tin with greaseproof paper and lightly brush with oil.
- Spoon the biscuit base mixture into the base of the lined tin, spread to an even thickness and compact using the back of a spoon. Place in the fridge until you are ready to add the topping.
Prepare the cheesecake cream
- Melt the chocolate.
- Place the mascarpone and and caster sugar in a large bowl and cream together with a wooden spoon.
- Stir in the melted chocolate and mix well.
- Lightly whisk the cream and then fold into the mascarpone/chocolate mixture using a tablespoon and then place in the fridge for around 30 minutes.
Assemble the cheesecake
- Spread the chocolate cheesecake cream over the base and chill for around an hour.
- Carefully remove from the tin and place on a serving plate.
- Decorate with grated chocolate or any other decoration of your choice.
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